Author Adapted by Pam - For the Love of Cooking / Original by Epicurious
Equipment
12-inch Cast Iron Skillet
Ingredients
1(3½ lb)whole chicken
2tbspbutter, softened
Sea salt and freshly cracked black pepper, to taste
½lemon
5cloves of garlic
2tbspolive oil
3-9leeks, white & pale green parts only, halved lengthwise**I used three on this recipe but will use 9 next time!!!
Instructions
Pat the chicken dry with paper towels then carefully pry the breast skin up with your fingers without ripping it, next, smoosh the butter evenly directly on each chicken breast.
Season the whole bird generously with sea salt and freshly cracked pepper, to taste, inside and out. Place the lemon half and garlic cloves into the cavity. Tie the legs together with kitchen twine then set on a plate. Let the bird sit for 1 hour to allow the salt to penetrate.
Place the rack in the upper third of the oven and set a 12-inch cast iron skillet on the rack. Preheat the oven to 425 degrees.
Meanwhile, toss the leeks with 1 tablespoon of olive oil; season with sea salt and freshly cracked pepper, to taste.
Carefully, remove the HOT skillet from the preheated oven and drizzle with 1 tablespoon of olive oil. Place the chicken in the center of the skillet and arrange the leeks around it.
Place into the oven and roast for 30 minutes. Baste the bird and toss the leeks then roast for another 30-40 minutes, or until a thermometer inserted in the thickest part of the bird, like a thigh or under a breast, reaches 165 degrees.